Moroccan spiced pie

Moroccan spiced pie

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(68 ratings)

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Cooking time

Prep: 1 hr, 30 mins Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 6

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
987
protein
21g
carbs
82g
fat
66g
saturates
15g
fibre
7g
sugar
13g
salt
1.64g

Ingredients

  • 2 tsp each coriander and cumin seeds
  • 1 tsp paprika, plus extra for dusting
  • ½ tsp ground cinnamon
  • 150ml/¼ pint olive oil
  • 900g squash, peeled and cut into small chunks (about 2cm)
  • 12 shallots, quartered
  • 4cm/1½ in piece root ginger, finely chopped
  • 140g whole blanched almonds
  • 140g shelled pistachios
  • 75g pack dried cranberries
  • 6 tbsp clear honey
  • 225g pack fresh spinach
  • 400g can chickpeas, drained and rinsed
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 3 tbsp lemon juice
  • 4 tbsp chopped fresh coriander
  • 100g butter
  • 8 large sheets of filo pastry
  • lemon wedges to serve

For the harissa yogurt sauce

  • 200g carton Greek yogurt
  • 6 tbsp milk
  • 3 large sprigs mint, leaves chopped
  • 2-3 tbsp harissa paste

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Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
  2. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
  3. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
  4. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
  5. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
  6. Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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sa6dba's picture
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This is absolutely amazing, it took a while to make but it can be made in advance which I'd recommend. It's quite large and comfortably served 6 large portions. The flavours are amazing and it provided a real centre piece to a Moroccan themed dinner party. It was tasty enough that the meat eaters didn't miss the meat!

mariabudgen's picture
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Impressive dish, which I made for vegans joining us for Sunday lunch (alongside a roast chicken!). Substituted the homemade hoummous for Tescos lemon & coriander houmous which worked well and saved time, and decided to omit the cranberries. My vegan friends don't eat honey so also substituted that for watered down golden syrup in half quantity. Didn't quite buy enough almonds so for the topping added some pine nuts with the remaining pistachios which looked good. Used a 9inch springform cake tin which was perfect - no sticking. Recipe came out like the pic - also same cooking time, unlike many GF cake recipes. All the non-veggies ended up tucking in to it and enjoying it too. Will definitely make again in the future.

margaret123456's picture

I had some relatives visiting who I had not seen for a long time - veggie amongst them and I wanted something different. This dish is just FAB U LOUS!

mwsc11050's picture
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Made this for Xmas dinner and four of us barely managed half of it! It is quite time consuming to make so leave yourself plenty time and if I make it again I think I would use chestnuts instead of the almonds or pistachios. Looks very festive.

zanyzaz's picture
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amazing

kat_cco's picture
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Absolutely fantastic! I made it for a party and everyone, veggies and meat eaters, loved it. The recipe looks more complicated than it was, I made ahead as suggested and it worked perfectly.

twohooter's picture
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Well worth the effort - absolutely delicious and a real crowd pleaser. Just as nice served cold the next day!!

joanna_raeside's picture
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I also should mention - saves a bit of time if you use store bought houmous - you can skip step 3.

joanna_raeside's picture
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Unique non-dairy veggie recipe (sometimes hard to find). Takes a bit of effort but worth it. Only had puff pastry one of the times I made it and it worked fine.

snoz64's picture
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Did this for the veggie element of the family for Christmas only to find everyone wanting it! Now do it for everyone instead of roast on occasion. Well worth the expense and effort and loved by all members of the family. Looks impressive and tastes/smells gorgeous. Did exactly as in recipe and haven't needed/wanted to change a thing.

annkensmith's picture
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If you want lots of ooh's, aah's and this-is-fantastic's, this is for you. Well worth the effort - and it was delicious cold the next day with a green salad. Will try individual parcels next time.

picassointhekitchen's picture

I made this for a dinner party as the vegetarian option; it looks really special and the flavours were wonderful. Needless to say it went down very well with non veggies and veggies alike! So well in fact that I am planning on serving this for Christmas dinner!
I agree with others though, you need plenty of time to make this dish. Luckily I had made it a day ahead and it kept very well in the fridge wrapped in cling film. Next time I am going use the Waitrose reduced fat hummous, which really tastes delicious instead of making my own in order to cut down on time.

kiwi_chef's picture
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I made this for a dinner party and can't recommend it enough. As I'm not a 'top chef' I made sure I was well prepared beforehand, tapped the recipe to the wall and attacked it with great enthusiasm... making most of it up till the main cooking time. It fit into two pie dishes so we had it for the rest of the week too.

My starter was this: http://www.bbcgoodfood.com/recipes/2733/mozzarella-with-tomato-and-chill...
which was nice and light.

I'll definitely be making this again in the future.

sares33's picture
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Absolutely delicious! Like other people suggested i reduced the oil drastically and did not use butter. Instead i lightly sprayed the filo with olive oil spray. I also used only 2 tbsp of honey plus 1 tbsp on the top. Yoghurt dressing was delicious although i'd advise you to taste your harissa before adding 3 tbsp because mine was super spicy and only needed 1tsp!!!

myrecipes2's picture

I tried the Harissa sauce with another dish & loved it. I made my own Harissa oil from a recipe found on the web site.
I will try the pie for a special occaision.

rakshakali's picture
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I made this for my family when my brother came home - he's vegetarian but hates mushroom and my mum's allergic to cheese so finding veggie meals suitable for us all can be a pain. Everyone absolutely loved it - wonderful mixture of textures. Would say you need to have plenty of free time - has to be lovelingly prepared over a good 2 1/2 hours if your not an experienced chef.

linbal's picture

Made this for a dinner for veggie friends. It was absolutely delicious and well worth the time it took to make. Once assembled it kept well in fridge for a few hours until cooking. Flavours were superb and the harrissa sauce truely wonderful. It was huge but I resisted the urge to add fake horns to the 'Cow pie' effect especially given the guests! Served it with moroccan tomato salad and tzatziki ( glut of cues from greenhouse). A masterpiece especially if you can use really fresh herbs and spices. Sit back and bask in the compliments.

alisonworne's picture
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Absolutely Fab. Enough for six, but three of us almost completely demolished the pie. Slightly reduced the nut content and added pine nuts. Couldn't source harissa locally so made my own, very easy and the sauce definitely makes the whole dish. Served it with a sweet corn, pepper, spring onion, lime and corriander salsa.
Would highly recommend this pie and worth the effort made to do it. Aslo very useful as everything could be prepared before hand and then cooked just before serving.

angmunchkin's picture

I'm looking forward to trying this, and just a thought — add some tahini (creamed sesame paste) to the humous? I would use less nuts/olive oil for this.

carinah's picture

This must be one of the best recipes I have ever made, absolutely delicious! Even the very first time I made it my friends and I were amazed by the intense flavours and how well it came out, very moreish!!! Quite a lot of effort goes into it, but absolutely worth it at the end! My suggestion would be to get some smaller dishes and make a little pie per person as I do find the large pie quite hard to cut.... Enjoy!

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